Yellow Chicken and Rice

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place medium-size pot over medium heat with the saffron and chicken stock. Bring to a simmer and keep warm.
  • Place a large, high-sided skillet over medium-high heat with about 1 tablespoon of olive oil and 1 tablespoon of butter.
  • Season the chicken with salt and pepper, and cook in the pan unitl golden brown, about 4 to 5 mins per side. Remove the chicken to a plate and reserve, covered with foil.
  • Melt remaining 2 tablespoons of butter in the pan. Add the broken pasta to the pan and cook until toasted and golden brown, 2-3 minutes.
  • Add the rice to the pan, tossing to coat in the butter, along with onion and garlic. Cook, stirring occasionally, unitl onions are tender, about 5 minutes.
  • Add the bay leaf, cinnamon, tumeric, saffron-infused stock and reserved chicken to the pan. Bring the liquid up to a bubble, cover the pan, then reduce the heat to medium and simmer until chicken is cooked throughand the rice is tender, 15 to 18 minutes.
  • Stir in peas and parsley, remove and discard bay leaf and serve.
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